vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Omelet Souffle
From The national course in home economics, 1917
Serves 1
None
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 132. The excerpt below is the record exactly as published.
OMELET SOUFFLE. Take three eggs, two ounces of butter, one dessert-spoonful of chopped parsley, one salt-spoonful of chopped onion, one pinch of dried herbs
Cook this with the app: pantry check, scaling, and the assistant.